Omakase by Yun

Meet Chef Jonathan Yun Sacramento-born and Atlanta-raised, Chef Yun started his sushi career in 2012. He has worked at several sushi spots all over the Atlanta area and went on a 6 months sabbatical to Yachimata Chiba, Japan to learn from Master Sushi Chef Hiroyuki Terada. From there, he worked at Michelin star restaurant Sushi Nakazawa and Sushi by Bou in New York. He honed in on his craft and brought it back to where he calls home, the beautiful city of Atlanta. He calls himself a purist because he lets the ingredients speak for itself and enjoys watching his customers be in awe with each bite.

With our omakase, we like to introduce your palate to the simplicity of our fresh and seasonal sashimi which is paired with freshly grated wasabi and homemade pickled ginger. For this season, we have Katsuo, Buri, Ivory King Salom, Ishidai, Madai and Kumomuto Oyster.

One of Chef Yun’s favorite pieces is the New Zealand Salmon. Seared and topped with daikon ponzu oroshi and scallion Come try it for yourself while it’s still in season! Fun Fact: Daikon Oroshi is known to help with digestion! #nowyouknow

Salt curing is a preservation process that has been used for thousands of years Chef Yun uses this technique along with pickling and aging to bring out the rich umami flavors of Kohada, also known as gizzard shad Make your reservation soon before we run out of Kohada!... Call us 678-705-1679

Why get the Travis Scott meal when you can have this?! Introducing the B I G M A C Italian black truffle sandwiched between two seared melt-in-your-mouth pieces of A5 Miyazaki Wagyu Beef topped with seared hotate and uni from Russian Purple Sea Urchin nesting in a freshly toasted seaweed wrap

Reservations available Thursdays-Mondays. 678-705-1679